Steak Queso Rice (Print Version)
Juicy steak, seasoned rice, and creamy queso in a hearty Tex-Mex bowl that's ready in under an hour.
# What You'll Need:
→ Meats
01 - 1 pound flank steak or sirloin, thinly sliced against the grain
→ Vegetables
02 - 1 small yellow onion, finely diced
03 - 1 red bell pepper, diced
04 - 2 cloves garlic, minced
05 - 1 jalapeño pepper, seeded and finely minced (optional)
06 - 2 tablespoons fresh cilantro, chopped (optional, for garnish)
→ Rice
07 - 1 cup long-grain white rice
08 - 2 cups low-sodium chicken broth
→ Queso Sauce
09 - 1 cup prepared queso dip (store-bought or homemade)
10 - ¼ cup whole milk (for thinning queso as needed)
→ Spices and Oils
11 - 2 tablespoons olive oil, divided
12 - 1 teaspoon ground cumin
13 - 1 teaspoon smoked paprika
14 - ½ teaspoon chili powder
15 - Kosher salt and freshly ground black pepper, to taste
# How to Make It:
01 - Bring chicken broth to a rolling boil in a medium saucepan. Stir in the rice, reduce heat to low, cover tightly, and simmer for 15–18 minutes until the liquid is fully absorbed and the grains are tender. Fluff with a fork and set aside off the heat.
02 - Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering. Toss the sliced steak with ground cumin, smoked paprika, chili powder, kosher salt, and black pepper. Add the seasoned steak in an even layer and sear without moving for 2–3 minutes per side until a deep golden-brown crust forms and the meat is just cooked through. Transfer to a plate and tent loosely with foil.
03 - Return the same skillet to medium heat and add the remaining 1 tablespoon of olive oil. Add the diced onion and bell pepper, cooking for 3 minutes until beginning to soften. Stir in the minced garlic and jalapeño (if using), and continue sautéing for another 1–2 minutes until fragrant and the vegetables are tender.
04 - Fold the fluffed rice into the skillet with the sautéed vegetables. Toss gently until evenly incorporated and heated through. Taste and adjust seasoning with salt and pepper as needed.
05 - In a small saucepan over low heat, gently warm the queso dip, stirring occasionally. If the consistency is too thick, whisk in whole milk one tablespoon at a time until the sauce is smooth and pourable.
06 - Divide the rice and vegetable mixture among four plates. Arrange the seared steak strips over the top and drizzle generously with warm queso sauce. Finish with a sprinkle of fresh chopped cilantro if desired. Serve immediately.
# Expert Advice:
01 -
- That moment when warm queso hits the rice and creates the creamiest texture youve ever experienced
- The way smoky spices on the steak balance perfectly against the rich cheese sauce
02 -
- Crowding the steak in the pan will steam it instead of searing it, so work in batches if necessary
- Letting the rice rest for 5 minutes after cooking makes it separate better when you toss it with the vegetables
03 -
- Slice the steak while its partially frozen for cleaner, more even cuts
- Marinate the meat in lime and garlic for 30 minutes if you have the time